CN111117825A - Plant fermented glutinous rice wine and preparation method thereof - Google Patents
Plant fermented glutinous rice wine and preparation method thereof Download PDFInfo
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/535—Perilla (beefsteak plant)
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/67—Piperaceae (Pepper family), e.g. Jamaican pepper or kava
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9062—Alpinia, e.g. red ginger or galangal
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention provides a plant fermented glutinous rice wine and a preparation method thereof, wherein the glutinous rice wine is prepared from 40-60 parts by weight of black glutinous rice, 5-10 parts by weight of rice bran, 2-5 parts by weight of wine cake vine, 2-5 parts by weight of coix seed, 1-3 parts by weight of mung bean, 1-3 parts by weight of poria cocos, 1-3 parts by weight of polygonum multiflorum, 1-3 parts by weight of radix puerariae, 2-5 parts by weight of perilla leaf, 1-3 parts by weight of rhizoma acori graminei and 2-5 parts by weight of alpinia japonica. The method is simple and convenient, low in production cost, high in production efficiency and suitable for industrial production of the glutinous rice wine; the glutinous rice wine prepared by the invention has pure taste and sufficient fragrance, and has the effects of activating collaterals and dysmenorrhea, soothing nerves and nourishing blood, strengthening bones and muscles, maintaining beauty and keeping young, building body and enlarging breast.
Description
Technical Field
The invention relates to the technical field of biological fermentation, in particular to a plant fermented glutinous rice wine and a preparation method thereof.
Background
Guizhou 'no three days are clear in the sky, no three feet are flat in the ground', workers living on the land lack materials, and only long-term practical labor is needed, so that a lot of unique gourmets and wines are created. The plant fermented glutinous rice wine has a long history of over 2000 years and is recorded by characters for over 1700 years.
In the state of south Qian, nine fairies are circulating, one medicinal material is collected from each mountain, and the nine plant fermentation wine brewing technology is taught to local people to resolve nine fairies and drift away. In order to memorialize the nine fairies, the wine brewed according to the brewing technology taught by the fairies is called nine-fairy wine. The Jiuxian liquor is cellared when a daughter is born in a local custom, the Jiuxian liquor is taken out for guests until the daughter is grafted, and the Jiuxian liquor stored for many years has the advantages of overflowing fragrance when opening a jar, golden yellow and red color, honey shape, mellow taste and delicious taste, is refreshing to heart and lung and is really a treasure in liquor. Jiuxian liquor has a long history, but because the formula is lost, the formula of each family is different, and most of the Jiuxian liquor are processed in a small workshop.
In the prior art, the plant fermented glutinous rice wine is prepared by mixing traditional raw materials and plant soup bases, so that in recent years, the research results of people on the plant fermented glutinous rice wine are almost not available, and the technical scheme is not provided in the inquiry of Chinese patent documents. Therefore, the plant fermented glutinous rice wine and the preparation method thereof have important significance for the development of the glutinous rice wine industry.
Disclosure of Invention
The invention aims to provide a preparation method of plant fermented glutinous rice wine. The method is simple and convenient, low in production cost, high in production efficiency and suitable for industrial production of the glutinous rice wine; the glutinous rice wine prepared by the invention has pure taste and sufficient fragrance, and has the effects of activating collaterals and dysmenorrhea, soothing nerves and nourishing blood, strengthening bones and muscles, maintaining beauty and keeping young, building body and enlarging breast.
The technical scheme of the invention is as follows: plant fermentation glutinous rice wine, this glutinous rice wine is calculated according to the weight component, by black glutinous rice 40 ~ 60 parts, 5 ~ 15 parts of rice bran, 2 ~ 5 parts of wine cake rattan, 2 ~ 5 parts of coix seed, 1 ~ 3 parts of mung bean, 1 ~ 3 parts of indian bread, 1 ~ 3 parts of tuber fleeceflower root, 1 ~ 3 parts of root of kudzu vine, 2 ~ 5 parts of perilla leaf, 1 ~ 3 parts of grassleaf sweelflag rhizome, 2 ~ 5 parts of alpinia japonica.
In the plant fermented glutinous rice wine, the glutinous rice wine is prepared from 45-55 parts of black glutinous rice, 6-12 parts of rice bran, 2-4 parts of wine cake vine, 2-4 parts of coix seed, 1-2 parts of mung bean, 1-2 parts of poria cocos, 1-2 parts of polygonum multiflorum, 1-2 parts of radix puerariae, 2-4 parts of perilla leaf, 1-2 parts of rhizoma acori graminei and 2-4 parts of alpinia japonica by weight.
In the plant fermented glutinous rice wine, the glutinous rice wine is prepared from 50kg of black glutinous rice, 10kg of rice bran, 4kg of wine cake vine, 4kg of coix seed, 2kg of mung bean, 2kg of poria cocos, 2kg of polygonum multiflorum, 2kg of kudzu root, 4kg of perilla leaf, 2kg of rhizoma acori graminei and 4kg of alpinia japonica according to weight components.
The preparation method of the plant fermented glutinous rice wine comprises the following steps:
(a) preparing plant distiller's yeast: cleaning caulis seu folium Schisandrae Henryi, Coicis semen, semen Phaseoli Radiati, Poria, Polygoni Multiflori radix, radix Puerariae, folium Perillae, rhizoma Acori Graminei and rhizoma Alpiniae Officinarum, drying, pulverizing, extracting with ethanol, filtering, extracting the residue with water, filtering, mixing the filtrates, concentrating under reduced pressure, adding testa oryzae, mixing, kneading into dough, standing, sun drying or oven drying to obtain plant distiller's yeast;
(b) preparing glutinous rice: washing glutinous rice with clear water, steaming, placing in a water pot, mixing with water, soaking, and cooking at constant temperature to obtain glutinous rice;
(c) mixing and brewing glutinous rice wine: uniformly mixing glutinous rice and plant distiller's yeast, inoculating mixed bacteria, fermenting, filtering to obtain filtrate, brewing glutinous rice wine, and collecting to obtain blended glutinous rice wine; most of filter residue is used as glutinous rice distilled liquor; decocting a small part of the filter residue into caramel color, and using the caramel color as concocted glutinous rice wine;
(d) originally ecological processing of glutinous rice wine: taking 80-90% of filter residue, adding warm and cool boiled water at 15-25 ℃, and standing; transferring into a big iron pan on a cooking bench after ripening, covering wood wine steamed seeds, putting into a top pan, filling cold water into the top pan, connecting a wine jar with a wine outlet of the wood wine steamed seeds, sealing the whole system, adding firewood into a cooking hole, and burning to obtain wine liquid;
(e) preparing glutinous rice wine: mixing the filter residue decocted to be caramel color in the step (c) with the fermented glutinous rice obtained in the step (c), and adding the mixture into the liquor to obtain the caramel color filter residue, the fermented glutinous rice and the liquor in the mixed liquor, wherein the weight ratio of the filter residue to the fermented glutinous rice is (3-6): (15-20): (30-50), and filtering by a membrane separation system to obtain the plant fermented glutinous rice wine.
In the foregoing method, the method is performed according to the following steps:
(a) preparing plant distiller's yeast: selecting impurities from wine cake vine, coix seed, mung bean, poria cocos, polygonum multiflorum, radix puerariae, perilla leaf, rhizoma acori graminei and alpinia japonica, cleaning, drying at 40-60 ℃, adding into a universal pulverizer, pulverizing into 80-100 meshes to obtain mixed plant powder; weighing 6-10 parts by weight of mixed plant powder, adding 30-40 parts by weight of ethanol, extracting at 70-90 ℃ for 120-240 minutes, filtering with 80-100-mesh filter cloth to obtain primary filtrate and filter residue, adding 40-50 parts by weight of water into the filter residue, extracting at 80-100 ℃ for 180-300 minutes, filtering with 80-100-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquid, and concentrating the mixed liquid under reduced pressure to 20-50% of the volume of the mixed liquid to obtain a plant extract; mixing plant extract and rice bran according to the mass ratio of 1-3: 1, mixing, rubbing by hand or making into 100-200 g/dough by a forming machine, putting into a starter propagation box paved with glutinous millet stems in a cool room, standing for 5-20 days until the surface of the dough is gray yellow and white, and then drying in the sun or drying in an oven at 30-50 ℃ until the dough has fine cracks to obtain the plant distiller's yeast for later use;
(b) preparing glutinous rice: washing glutinous rice with clear water for 1 to 2 times, placing the glutinous rice in a boiler to be steamed to 50 to 80 percent, then placing the glutinous rice in a water boiler, and adopting the weight ratio of water to glutinous rice of 5 to 12: 1-2, uniformly mixing, wherein the temperature of water is 0-4 ℃, soaking for 10-20 min, heating to 60-90 ℃ at a heating speed of 3-5 ℃/min, boiling at a constant temperature for 20-30 min, adjusting the heating speed to 5-10 ℃/min, heating to 100 ℃, boiling at a constant temperature for 10-30 min, and naturally cooling to 20-30 ℃ to obtain glutinous rice;
(c) mixing and brewing glutinous rice wine: glutinous rice and plant distiller's yeast are mixed according to the mass ratio of 3-8: 1, uniformly mixing, inoculating mixed bacteria with the inoculation amount of 1-4 mL/kg, transferring into a stainless steel large basin, pressing a small hole in the middle of the basin, fermenting for 48-96 hours at the temperature of 25-35 ℃, obtaining the fermented glutinous rice wine, extruding and filtering by a 40-100 mesh filter screen, wherein the filtrate is the fermented glutinous rice wine, and collecting the fermented glutinous rice wine as blended glutinous rice wine for use; using 80-90% of filter residue as the glutinous rice distilled liquor; decocting a small part of the residue to obtain caramel color, and making into glutinous rice wine.
(d) Originally ecological processing of glutinous rice wine: adding 1-3 times of 15-25 ℃ warm cool boiled water into 80-90% of filter residues, placing for 10-20 days, transferring into a large iron pot on a cooking bench of 1-2 meters after the filter residues are ripe, covering with the wood wine steamed stuffed buns, placing the iron pot on the top of the cooking bench, adding cold water into the iron pot, and then using a wine jar to connect a wine outlet of the wood wine steamed stuffed buns, wherein the whole system is sealed; adding firewood into the stove hole, burning, observing the water temperature of the cooking pot in the heating process, wherein the water temperature is not more than 40 ℃, replacing the water in the cooking pot in time if the water temperature exceeds the requirement, heating for 1-2 hours, taking a wine sample, detecting, stopping heating when the alcoholic strength of the wine sample is 5-15% VOL, and obtaining the 20-40% VOL wine.
(e) Preparing glutinous rice wine: decocting the filter residue in the caramel color in the step (c), adding the filter residue and the fermented glutinous rice obtained in the step (c) into the liquor to obtain the caramel filter residue, the fermented glutinous rice and the liquor in the mixed liquor, wherein the weight ratio of the filter residue to the fermented glutinous rice is (3-6): (15-20): (30-50), and filtering by a membrane separation system to obtain the plant fermented glutinous rice wine.
In the method, the mixed bacteria are prepared by mixing lactobacillus plantarum bacteria liquid and lactobacillus bulgaricus bacteria liquid according to a volume ratio of 3-6: 1-4, the concentration of the bacterial liquid is 1 x 108～5× 108cfu/mL。
The invention selects nine edible and medicinal materials of wine cake vine, coix seed, mung bean, tuckahoe, tuber fleeceflower root, kudzu root, perilla leaf, grassleaf sweelflag rhizome and alpinia japonica as the raw materials of the plant distiller's yeast;
wine cake rattan, also known as han-betel, another name: climbing rock incense, twenty-four symptoms, tree-climbing wind, piper hancei, chuanwan wind, caulis et folium piperis, wilting, sargentgloryvine stem, diamond-bone wind and the like, which are born in forests and often climb on trees or stones; the functions are as follows: dispelling wind and removing dampness; promoting blood circulation and relieving swelling; promoting qi circulation and relieving pain; resolving phlegm and relieving cough; chief wind-damp arthralgia; stomach pain; dysmenorrhea; traumatic injury; cough and asthma due to wind-cold evil; hernia pain.
Semen coicis, a traditional Chinese medicine in Guizhou landrace, which is grown beside houses, in wildlands, rivers, mountain stream or in the valley of yin-damp mountain, is commonly called as Cazhu in the North, and "Lanya pearl" in the south of Ling (Guangzhou); the coix seeds are common traditional Chinese medicines, are sweet, light and slightly cold in nature and have the effects of promoting diuresis and removing dampness, strengthening spleen and removing dampness, relaxing muscles and tendons, removing arthralgia, clearing heat and expelling pus and the like, and are common diuresis-inducing and dampness-excreting medicines; the product is a common and frequently eaten food, is a beauty food, can keep the skin of a human body to be glossy and fine, eliminates acne, freckles, age spots, cyasma and butterfly spots, and has good curative effects on desquamation, acne, chapping, pachylosis and the like.
The mung beans are uprightly herbaceous and 20-60 cm high in one year. Mung beans prefer warm, the appropriate emergence and growth temperature is 15-18 ℃, and higher temperature is needed during the growth period. The mung bean has strong adaptability, and can grow on sandy soil, hillside thin land, black soil and clay. Mung beans are traditional bean food for people in China. The mung beans contain more vitamins, calcium, phosphorus, iron and other mineral substances than polished round-grained rice, and can be used as bean porridge, bean meal, bean wine, food and food, or as bait cake or sprouting dish due to rich nutrition, so that the mung beans are called as ' good food in the middle and good food for good people ' to save the world '; in addition, mung bean also has medicinal value, and in the cloud of Ben Cao gang mu, mung bean has the same effect of relieving swelling and treating acne as red bean, but the effect of pressing heat and removing toxicity is too strong; moreover, the health care wine has the functions of tonifying qi, nourishing intestines and stomach and dredging channels, and has no taboo of people suffering from withering after long-time taking; for abscess and deep rooted carbuncle in surgery, it is effective in treating heart diseases with the action of the powder for protecting heart. "and" can relieve all the toxicity of gold stone, arsenic and grass and wood ";
poria cocos, one of Guizhou genuine medicinal materials, Guizhou south China and Guizhou south China have large-scale planting demonstration bases; is dried sclerotium of Poria cocos (Schw.) wolf of Polyporaceae; has effects of inducing diuresis to alleviate edema, eliminating dampness, invigorating spleen, and calming heart. It can be used for treating edema, phlegm retention, diarrhea due to spleen deficiency, palpitation, and insomnia.
Polygoni Multiflori radix, also known as Polygonum multiflorum, radix Stephaniae Sinicae, caulis Polygoni Multiflori, etc.; is perennial winding vine of Polygonum of Polygonaceae, with thick root tuber, oblong and dark brown; mountain valley shrubs, hillside understory, ditch side stone gaps; southern shaxi, southern Gansu, eastern China, south China, Sichuan, Yunnan and Guizhou; the root tuber is used as a medicine for soothing the nerves, nourishing blood, activating collaterals, detoxifying (preventing malaria) and eliminating carbuncle; radix polygoni multiflori preparata can tonify essence and blood, blacken beard and hair, strengthen bones and muscles and nourish liver and kidney, and is a common precious and thin traditional Chinese medicine material.
Kudzu root, the dry root of Pueraria lobata Ohwi of Leguminosae, commonly known as Pueraria lobata Ohwi; collected in autumn and winter, and cut into thick slices or small blocks when fresh; drying; sweet, pungent and cool. Has the effects of relieving muscles and fever, promoting eruption, promoting the production of body fluid to quench thirst, invigorating yang and relieving diarrhea; it is commonly indicated for exterior syndrome with fever, stiffness and pain of neck and back, measles without adequate eruption, thirst due to fever, diabetes due to yin deficiency, dysentery due to heat-purging and diarrhea due to spleen deficiency.
Purple perilla, another name: common perilla, red perilla, etc.; is an annual herb of the family Labiatae; the leaf stem has specific fragrance, the length of the leaf stem is 2-5 cm, the leaf stem is purple or purple green, and the quality is crisp; the tender branches are purple green, the middle part of the section is provided with marrow, the smell is fragrant, and the taste is slightly pungent; perilla leaf is a delicious seasoning widely used in southern China, and people often use its leaves as a vegetable, and its taste is often comparable to that of Piper betle; perilla leaf has the effects of dispelling exterior cold and inducing sweat, and can be used for treating wind-cold exterior syndrome with symptoms of aversion to cold, fever and anhidrosis, and is often combined with rhizoma Zingiberis recens; for exterior syndrome accompanied by qi stagnation, it is combined with Xiang Fu and Chen Pi; promoting qi circulation, relieving epigastric distention, and can be used for treating stagnation of qi in spleen and stomach, chest distress, nausea, etc.; the perilla stems can promote qi circulation, relieve epigastric distention and prevent vomiting, and can be used for treating dyspepsia caused by qi stagnation of spleen and stomach; the perilla seed can relieve cough and asthma, eliminate phlegm and remove blood stasis, and the obtained oil can be eaten and has obvious curative effect on treating coronary heart disease and hyperlipidemia.
Rhizoma Acori Graminei, which is called as irkutsk anemone rhizome, gladiolus rhizome, calamus, desmodium, calamus leaf, Shuangjian, etc.; belonging to Araceae, grass-like perennial herb with rhizome having odor; the leaves are all along and are arranged into two rows, namely, the panicle inflorescence (the Buddhist inflorescence), the peduncle is green, and the Buddhist bract is shaped; the rhizome is commonly used as a medicine; growing in the area with the altitude of 20-2600 m, and mostly growing in the gap of mountain river stones or between mountain ditch flowing water gravels; the Chinese materia medica records the main functions: resolving phlegm for resuscitation; eliminating dampness and promoting qi circulation; dispelling wind and benefiting paralysis; relieving swelling and pain; coma due to major febrile disease; phlegm syncope; amnesia; tinnitus; deafness; abdominal distending pain; dysentery with vomiting; rheumatic arthralgia; traumatic injury; carbuncle, cellulitis and scabies.
Alpinia japonica, a perennial herb of the family zingiberaceae; it is born in the forest in the shady and humid place and distributed at home and abroad; compendium of materia Medica cloud: alpinia japonica, raw south. Leaves like ginger, flowers are red and very pungent; it is similar to Katsumadai cardamon, and its root is Du Ruan and Gao Liang Jiang. "; mountain ginger, as from Chinese materia medica, warms the middle energizer; dispelling cold; dispelling wind; promoting blood circulation. Cold pain in the main epigastrium and abdomen; cough due to lung cold; rheumatic arthralgia; traumatic injury; menoxenia; hematemesis due to overstrain, etc.
Compared with the prior art, the plant distiller's yeast is prepared by screening hundreds of local plant medicinal materials through experiments, selecting nine medicinal and edible dual-purpose medicinal materials such as wine cake vine, coix seeds, mung beans, poria cocos, polygonum multiflorum, radix puerariae, perilla leaves, rhizoma acori graminei, alpinia japonica and the like as raw materials of the plant distiller's yeast, and performing more than ten procedures such as medicinal material selection, cleaning, drying, super-crushing, organic extraction, water extraction, concentration, forming and the like. Then mixing and fermenting, inoculating compound lactobacillus, fermenting in a heat preservation chamber, filtering and separating, baking wine, decocting fermented glutinous rice, and preparing. Through a large number of experiments, the plant fermented glutinous rice wine is originally created, and is the key for protecting, inheriting, developing and utilizing the original ecological national folk traditional food.
The technical effects of the invention are as follows:
① traditional glutinous rice wine is made by yeast fermentation, the glutinous rice wine is made by plants into plant yeast fermentation, and then is produced by a workshop, the formula of each family is inconsistent, and the plant fermented glutinous rice wine is protected, inherited, standardized, developed and utilized at first glance.
② the method adopts modern biotechnology to comprehensively use the plant fermented glutinous rice wine, scientifically controls the optimized proportion of the fermented raw materials, the pretreatment of the raw materials, the fermentation temperature, the fermentation time and other aspects, and strictly controls the conditions of the glutinous rice wine fermentation process, so that the obtained glutinous rice wine has pure taste and full fragrance.
③, the method is simple and convenient, is suitable for industrialized production of plant fermented glutinous rice wine, and has the advantages of low production cost and high production efficiency.
In conclusion, the method is simple and convenient, low in production cost, high in production efficiency and suitable for industrial production of the glutinous rice wine; the glutinous rice wine prepared by the invention has pure taste and sufficient fragrance, and has the effects of activating collaterals and dysmenorrhea, soothing nerves and nourishing blood, strengthening bones and muscles, maintaining beauty and keeping young, building body and enlarging breast.
Drawings
FIG. 1 is a photograph A of a glutinous rice wine prepared according to the present invention;
FIG. 2 is a photograph B of a glutinous rice wine prepared according to the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
The mixed bacteria described in the following examples are prepared from lactobacillus plantarum bacteria liquid and lactobacillus bulgaricus bacteria liquid according to the volume ratio of 2: 1 is prepared by mixing the components, the concentration of the bacterial liquid is 1 multiplied by 108～5×108cfu/mL。
Example 1
A plant fermented glutinous rice wine is prepared from 40kg of black glutinous rice, 6kg of rice bran, 2kg of wine cake vine, 2kg of coix seeds, 1kg of mung beans, 1kg of poria cocos, 1kg of polygonum multiflorum, 1kg of radix puerariae, 2kg of perilla leaves, 1kg of rhizoma acori graminei and 2kg of alpinia japonica.
The preparation method of the plant fermented glutinous rice wine comprises the following steps:
(a) preparing plant distiller's yeast: selecting caulis seu folium Schisandrae Henryi, Coicis semen, semen Phaseoli Radiati, Poria, Polygoni Multiflori radix, radix Puerariae, folium Perillae, rhizoma Acori Graminei and rhizoma Zingiberis recens, cleaning, drying at 40 deg.C, adding into universal pulverizer, pulverizing into 80 mesh powder, and mixing to obtain 2kg plant powder; weighing 2kg of mixed plant powder, adding 12kg of ethanol, extracting at 70 ℃ for 90 minutes, filtering by using 80-mesh filter cloth to obtain 8kg of primary filtrate and 4kg of filter residue, adding 24kg of water into the filter residue, extracting at 80 ℃ for 180 minutes, filtering by using 80-mesh filter cloth to obtain 23kg of secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain 31kg of mixed solution, and concentrating the mixed solution under reduced pressure to 20% of the volume of the mixed solution to obtain 6.5kg of plant extract; adding the plant extract into 6kg of rice bran, mixing, making into 100 g/dough by rubbing with hands or a forming machine, placing into a starter propagation box paved with glutinous rice poles in a shade room, standing for 10 days until the surface of the dough grows moldy and is grayish yellow and white, and then drying in the sun or drying in a 30 ℃ oven until the dough has fine cracks to obtain 10.5kg of plant distiller's yeast for later use;
(b) preparing glutinous rice: washing 40kg of glutinous rice with clear water for 1 to 2 times, placing the glutinous rice in a boiler to be steamed to 60 percent, then placing the glutinous rice in a water boiler, and adopting a weight ratio of water to glutinous rice of 3: 1, uniformly mixing, wherein the temperature of water is 0 ℃, soaking for 10min, heating to 70 ℃ at the heating speed of 3 ℃/min, boiling for 20min at constant temperature, heating to 100 ℃ at the heating speed of 6 ℃/min, boiling for 10min at constant temperature, and naturally cooling to 20 ℃ to obtain 80kg of cooked glutinous rice;
(c) mixing and brewing glutinous rice wine: adding 10.5kg of the plant distiller's yeast obtained in the step (a) into glutinous rice, uniformly mixing, inoculating mixed bacteria with the inoculum size of 1mL/kg, transferring the mixture into a stainless steel large basin, pressing a small hole in the middle of the basin, fermenting for 48 hours at 28 ℃ while keeping the temperature to obtain 90kg of fermented glutinous rice, extruding and filtering the fermented glutinous rice through a 40-100-mesh filter screen to obtain 20kg of filtrate which is the glutinous rice fermented glutinous rice, and collecting the fermented glutinous rice as blended glutinous rice wine for use; 60kg of filter residue is used as glutinous rice distilled liquor; 10kg of filter residue is decocted into caramel color to be used for concocting glutinous rice wine.
(d) Originally ecological processing of glutinous rice wine: adding 60kg of filter residue into 60kg of warm and cool boiled water at 15 ℃, standing for 10-20 days, dividing for 2 times after maturation, transferring into a large iron pan on a cooking bench of 1.5 meters, covering wood wine steamed seeds, putting the iron pan on a top pan, adding cold water into the top pan, and then using a wine jar to connect a wood wine steamed seed outlet, wherein the whole system is sealed; adding firewood into the stove hole, burning, observing the water temperature of the cooking pot in the heating process, wherein the water temperature is not more than 40 ℃, replacing the water temperature in time if the water temperature exceeds the requirement, heating for 1 hour, taking a wine sample, detecting, stopping heating when the alcoholic strength of the wine sample is 15% VOL, and distilling for 2 times respectively to obtain 30kg of 35% VOL wine liquid.
(e) Preparing glutinous rice wine: and (c) decocting 5kg of caramel-colored filter residues and 20kg of the fermented glutinous rice wine obtained in the step (c) into the wine obtained in the step (d), and filtering by a membrane separation system to obtain 48kg of the plant fermented glutinous rice wine.
Example 2
The plant fermented glutinous rice wine is prepared from 50kg of black glutinous rice, 10kg of rice bran, 4kg of wine cake vine, 4kg of coix seed, 2kg of mung bean, 2kg of tuckahoe, 2kg of polygonum multiflorum, 2kg of kudzu root, 4kg of perilla leaf, 2kg of rhizoma acori graminei and 4kg of alpinia japonica.
The preparation method of the plant fermented glutinous rice wine comprises the following steps:
(a) preparing plant distiller's yeast: selecting caulis et folium Stauntoniae, Coicis semen, semen Phaseoli Radiati, Poria, Polygoni Multiflori radix, radix Puerariae, folium Perillae, rhizoma Acori Graminei and rhizoma Alpiniae Officinarum, cleaning, drying at 50 deg.C, adding into universal pulverizer, pulverizing into 90 mesh powder to obtain mixed plant powder 4 kg; weighing 4kg of mixed plant powder, adding 20kg of ethanol, extracting at 80 ℃ for 120 minutes, filtering by adopting 90-mesh filter cloth to obtain 14kg of primary filtrate and 8kg of filter residue, adding 50kg of water into the filter residue, extracting at 90 ℃ for 240 minutes, filtering by adopting 90-mesh filter cloth to obtain 45kg of secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain 59kg of mixed solution, and concentrating the mixed solution under reduced pressure to 30% of the volume of the mixed solution to obtain 20kg of plant extract; mixing plant extract and rice bran according to a mass ratio of 2: 1, mixing, rubbing by hands or making into 150 g/dough by a forming machine, putting into a starter propagation box paved with glutinous millet rods in a shade room, standing for 15 days until the surface of the dough grows moldy and is grayish white, and then drying in the sun or in a 40 ℃ oven until the dough has fine cracks to obtain 22kg of plant distiller's yeast for later use;
(b) preparing glutinous rice: washing 50kg of glutinous rice with clear water for 1 to 2 times, placing the glutinous rice in a boiler to be steamed to 60 percent, then placing the glutinous rice in a water boiler, and adopting a method of mixing the glutinous rice with water according to the weight ratio of 4: 1, uniformly mixing, wherein the temperature of water is 2 ℃, soaking for 15min, heating to 80 ℃ at a heating speed of 4 ℃/min, boiling for 25min at constant temperature, heating to 100 ℃ at a heating speed of 8 ℃/min, boiling for 20min at constant temperature, and naturally cooling to 25 ℃ to obtain 120kg of glutinous rice;
(c) mixing and brewing glutinous rice wine: mixing glutinous rice and plant distiller's yeast according to the mass ratio of 6: 1, uniformly mixing, inoculating mixed bacteria with the inoculum size of 3mL/kg, transferring into a stainless steel big basin, pressing a small hole in the middle of the basin, fermenting at the temperature of 30 ℃ for 72 hours to obtain 135kg of fermented glutinous rice, extruding and filtering by a 70-mesh filter screen to obtain 25kg of filtrate of glutinous rice wine, and collecting the filtrate as blended glutinous rice wine for use; decocting 15kg of filter residue into caramel color, and concocting as finished product, and using 75kg of filter residue as glutinous rice distilled liquor;
(d) originally ecological processing of glutinous rice wine: adding 75kg of filter residue into 150kg of warm cool boiled water at 20 ℃, standing for 15 days, dividing for 4 times after maturation, transferring into a big iron pan on a cooking bench of 2 meters, covering wood wine steamed seeds, putting the iron pan on a top pan, adding cold water into the top pan, and then using a wine jar to connect a wine outlet of the wood wine steamed seeds, wherein the whole system is sealed; adding firewood into the stove hole, burning, observing the water temperature of the cooking pot in the heating process, wherein the water temperature is not more than 40 ℃, replacing the water temperature in time when the water temperature exceeds the requirement, heating for 2 hours, taking a wine sample, detecting, stopping heating when the alcoholic strength of the wine sample is 10 percent VOL, and distilling for 4 times respectively to obtain 55kg of wine liquid with 30 percent VOL.
(e) Preparing glutinous rice wine: 8kg of caramel-colored filter residues decocted in the step (c) and 25kg of glutinous rice fermented glutinous rice obtained in the step (c) are added with the wine liquid obtained in the step (c), and the mixture is filtered by a membrane separation system, so that 72kg of the plant fermented glutinous rice wine is obtained.
Example 3
The plant fermented glutinous rice wine is prepared from 60kg of black glutinous rice, 15kg of rice bran, 5kg of wine cake vine, 5kg of coix seed, 3kg of mung bean, 3kg of poria cocos, 3kg of polygonum multiflorum, 3kg of radix puerariae, 5kg of perilla leaf, 3kg of rhizoma acori graminei and 5kg of alpinia japonica.
The preparation method of the plant fermented glutinous rice wine comprises the following steps:
(a) preparing plant distiller's yeast: selecting caulis et folium Stauntoniae, Coicis semen, semen Phaseoli Radiati, Poria, Polygoni Multiflori radix, radix Puerariae, folium Perillae, rhizoma Acori Graminei and rhizoma Alpiniae Officinarum, cleaning, drying at 60 deg.C, adding into universal pulverizer, pulverizing into 100 mesh powder to obtain 6kg of mixed plant powder; weighing 6kg of mixed plant powder, adding 42kg of ethanol, extracting for 180 minutes at 60-80 ℃, filtering by using 100-mesh filter cloth to obtain 32kg of primary filtrate and 14kg of filter residue, adding 98kg of water into the filter residue, extracting for 300 minutes at 100 ℃, filtering by using 100-mesh filter cloth to obtain 88kg of secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain 120kg of mixed solution, and concentrating the mixed solution under reduced pressure to 40% of the volume of the mixed solution to obtain 45kg of plant extract; mixing plant extract and rice bran according to the mass ratio of 3: 1, mixing, rubbing by hand or making into 200 g/dough by a forming machine, placing into a starter propagation box paved with glutinous millet rods in a shade room, standing for 20 days until the surface of the dough grows to be gray yellow and white, and then drying in the sun or in a 50 ℃ oven until the dough has fine cracks to obtain 32kg of plant distiller's yeast for later use;
(b) preparing glutinous rice: washing 60kg of glutinous rice with clear water for 1-2 times, placing the glutinous rice in a boiler to be steamed to 80%, and then placing the glutinous rice in a water boiler, wherein the weight ratio of water to glutinous rice is 6: 1, uniformly mixing, wherein the temperature of water is 4 ℃, soaking for 20min, heating to 90 ℃ at the heating speed of 5 ℃/min, boiling for 30min at constant temperature, heating to 100 ℃ at the heating speed of 10 ℃/min, boiling for 30min at constant temperature, and naturally cooling to 30 ℃ to obtain 120kg of cooked glutinous rice;
(c) mixing and brewing glutinous rice wine: mixing glutinous rice and plant distiller's yeast according to a mass ratio of 4: 1, uniformly mixing, inoculating mixed bacteria with the inoculum size of 4mL/kg, transferring into a stainless steel big basin, pressing a small hole in the middle of the basin, fermenting at the temperature of 32 ℃ for 96 hours to obtain 150kg of fermented glutinous rice, extruding and filtering by a 100-mesh filter screen, wherein the filtrate is 30kg of fermented glutinous rice wine, and collecting the fermented glutinous rice wine as blended glutinous rice wine for use; 100kg of filter residue is used as glutinous rice distilled liquor; another 20kg of filter residue is decocted into caramel color to be used for concocting glutinous rice wine.
(d) Originally ecological processing of glutinous rice wine: adding 100kg of cold boiled water with the temperature of 25 ℃ into 300kg of the mixture, standing for 20 days, dividing the mixture into 8 times after the mixture is ripe, transferring the mixture into a big iron pan on a cooking bench with the length of 1.5 m, covering wood wine steamed seeds, putting the mixture into a top pan, filling cold water into the top pan, and then using a wine jar to connect a wine outlet of the wood wine steamed seeds, wherein the whole system is sealed; adding firewood into the stove hole, burning, observing the water temperature of the cooking pot in the heating process, wherein the water temperature is not more than 40 ℃, replacing the water temperature in time when the water temperature exceeds the requirement, heating for 2 hours, taking a wine sample, detecting, stopping heating when the alcoholic strength of the wine sample is 5 percent VOL, and distilling for 8 times to obtain 80kg of 20 percent VOL wine.
(e) Preparing glutinous rice wine: and (d) adding 10kg of the caramel-colored fermented glutinous rice cooked in the step (c) and the fermented glutinous rice obtained in the step (c) into the liquor obtained in the step (d), and filtering by a membrane separation system to obtain 90kg of the plant fermented glutinous rice wine.
To verify the effect of the present invention, the inventors performed the above example 3 times, and analyzed as follows:
① testing alcoholic strength
The alcohol content of the plant fermented glutinous rice wine in the examples was tested, and the specific test results are shown in table 1.
TABLE 1 test result table for alcoholic strength of plant fermented glutinous rice wine
| Alcohol degree,% Vol | |
| Example 1 | 25 |
| Example 2 | 20 |
| Example 3 | 16 |
② sensory evaluation
Sensory evaluation: the plant fermented glutinous rice wine prepared by the experiment is subjected to a sensory evaluation test. A system scoring method is adopted, and a panel of 20 evaluators (10 men and 10 women) specialized in food science is formed. The evaluation indexes are appearance, aroma, taste and shape conditions, and the total score of the one-way score values is taken as a scoring result. The total score was 80 points, the scoring criteria are shown in Table 3, and the scoring results are shown in Table 4.
TABLE 3 Scoring standards
TABLE 4 organoleptic evaluation results table of fermented glutinous rice wine from plants
| Appearance/score | Fragrance/score | Taste/score | Form/minute | Total score/minute | |
| Example 1 | 17 | 18 | 17 | 17 | 69 |
| Example 2 | 19 | 19 | 19 | 19 | 76 |
| Example 3 | 18 | 17 | 16 | 17 | 68 |
Claims (6)
1. Plant fermentation glutinous rice wine is characterized in that: the glutinous rice wine is prepared from 40-60 parts of black glutinous rice, 5-15 parts of rice bran, 2-5 parts of wine cake vine, 2-5 parts of coix seed, 1-3 parts of mung bean, 1-3 parts of poria cocos, 1-3 parts of polygonum multiflorum, 1-3 parts of radix puerariae, 2-5 parts of perilla leaf, 1-3 parts of rhizoma acori graminei and 2-5 parts of alpinia japonica by weight.
2. The plant-fermented glutinous rice wine according to claim 1, wherein: the glutinous rice wine is prepared from 45-55 parts of black glutinous rice, 6-12 parts of rice bran, 2-4 parts of wine cake vine, 2-4 parts of coix seed, 1-2 parts of mung bean, 1-2 parts of poria cocos, 1-2 parts of polygonum multiflorum, 1-2 parts of radix puerariae, 2-4 parts of perilla leaf, 1-2 parts of rhizoma acori graminei and 2-4 parts of alpinia japonica by weight.
3. The plant-fermented glutinous rice wine according to claim 2, wherein: the glutinous rice wine is prepared from 50kg of black glutinous rice, 10kg of rice bran, 4kg of wine cake vine, 4kg of coix seed, 2kg of mung bean, 2kg of tuckahoe, 2kg of polygonum multiflorum, 2kg of kudzu root, 4kg of perilla leaf, 2kg of rhizoma acori graminei and 4kg of alpinia japonica according to weight components.
4. A method for producing the plant fermented glutinous rice wine according to any one of claims 1 to 3, characterized in that: the method comprises the following steps:
(a) preparing plant distiller's yeast: cleaning caulis seu folium Schisandrae Henryi, Coicis semen, semen Phaseoli Radiati, Poria, Polygoni Multiflori radix, radix Puerariae, folium Perillae, rhizoma Acori Graminei and rhizoma Alpiniae Officinarum, drying, pulverizing, extracting with ethanol, filtering, extracting the residue with water, filtering, mixing the filtrates, concentrating under reduced pressure, adding testa oryzae, mixing, kneading into dough, standing, sun drying or oven drying to obtain plant distiller's yeast;
(b) preparing glutinous rice: washing glutinous rice with clear water, steaming, placing in a water pot, mixing with water, soaking, and cooking at constant temperature to obtain glutinous rice;
(c) mixing and brewing glutinous rice wine: uniformly mixing glutinous rice and plant distiller's yeast, inoculating mixed bacteria, fermenting, filtering to obtain filtrate, brewing glutinous rice wine, and collecting to obtain blended glutinous rice wine; using 80-90% of filter residue as the glutinous rice distilled liquor; decocting 10-20% of filter residue into caramel color, and using the caramel color as modulation glutinous rice wine;
(d) originally ecological processing of glutinous rice wine: taking 80-90% of filter residue, adding warm and cool boiled water at 15-25 ℃, and standing; transferring into a big iron pan on a cooking bench after ripening, covering wood wine steamed seeds, putting into a top pan, filling cold water into the top pan, connecting a wine jar with a wine outlet of the wood wine steamed seeds, sealing the whole system, adding firewood into a cooking hole, and burning to obtain wine liquid;
(e) preparing glutinous rice wine: mixing the filter residue decocted to caramel color in the step (c) with the fermented glutinous rice obtained in the step (c), and adding the mixture into the liquor to obtain the caramel filter residue, the fermented glutinous rice and the liquor in the mixed liquor, wherein the weight ratio of the filter residue to the fermented glutinous rice is 3-6: 15-20: and (3) filtering by a membrane separation system to obtain the plant fermented glutinous rice wine.
5. The method of claim 4, wherein: the method comprises the following steps:
(a) preparing plant distiller's yeast: selecting impurities from wine cake vine, coix seed, mung bean, poria cocos, polygonum multiflorum, radix puerariae, perilla leaf, rhizoma acori graminei and alpinia japonica, cleaning, drying at 40-60 ℃, adding into a universal pulverizer, pulverizing into 80-100 meshes to obtain mixed plant powder; weighing 6-10 parts by weight of mixed plant powder, adding 30-40 parts by weight of ethanol, extracting at 70-90 ℃ for 120-240 minutes, filtering with 80-100-mesh filter cloth to obtain primary filtrate and filter residue, adding 40-50 parts by weight of water into the filter residue, extracting at 80-100 ℃ for 180-300 minutes, filtering with 80-100-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquid, and concentrating the mixed liquid under reduced pressure to 20-50% of the volume of the mixed liquid to obtain a plant extract; mixing plant extract and rice bran according to the mass ratio of 1-3: 1, mixing, rubbing by hand or making into 100-200 g/dough by a forming machine, putting into a starter propagation box paved with glutinous millet stems in a cool room, standing for 5-20 days until the surface of the dough is gray yellow and white, and then drying in the sun or drying in an oven at 30-50 ℃ until the dough has fine cracks to obtain the plant distiller's yeast for later use;
(b) preparing glutinous rice: washing glutinous rice with clear water for 1 to 2 times, placing the glutinous rice in a boiler to be steamed to 50 to 80 percent, then placing the glutinous rice in a water boiler, and adopting the weight ratio of water to glutinous rice of 5 to 12: 1-2, uniformly mixing, wherein the temperature of water is 0-4 ℃, soaking for 10-20 min, heating to 60-90 ℃ at a heating speed of 3-5 ℃/min, boiling at a constant temperature for 20-30 min, adjusting the heating speed to 5-10 ℃/min, heating to 100 ℃, boiling at a constant temperature for 10-30 min, and naturally cooling to 20-30 ℃ to obtain glutinous rice;
(c) mixing and brewing glutinous rice wine: glutinous rice and plant distiller's yeast are mixed according to the mass ratio of 3-8: 1, uniformly mixing, inoculating mixed bacteria with the inoculation amount of 1-4 mL/kg, transferring into a stainless steel large basin, pressing a small hole in the middle of the basin, fermenting for 48-96 hours at the temperature of 25-35 ℃, obtaining the fermented glutinous rice wine, extruding and filtering by a 40-100 mesh filter screen, wherein the filtrate is the fermented glutinous rice wine, and collecting the fermented glutinous rice wine as blended glutinous rice wine for use; using 80-90% of filter residue as the glutinous rice distilled liquor; and (3) decocting 10-20% of filter residue into caramel color, and using the caramel color as modulation glutinous rice wine.
(d) Originally ecological processing of glutinous rice wine: adding 1-3 times of 15-25 ℃ warm cool boiled water into 80-90% of filter residues, placing for 10-20 days, transferring into a large iron pot on a cooking bench of 1-2 meters after the filter residues are ripe, covering with the wood wine steamed stuffed buns, placing the iron pot on the top of the cooking bench, adding cold water into the iron pot, and then using a wine jar to connect a wine outlet of the wood wine steamed stuffed buns, wherein the whole system is sealed; adding firewood into the stove hole, burning, observing the water temperature of the cooking pot in the heating process, wherein the water temperature is not more than 40 ℃, replacing the water temperature in time if the water temperature exceeds the requirement, heating for 1-2 hours, taking a wine sample, detecting, stopping heating when the alcoholic strength of the wine sample is 5-15% VOL, and obtaining the 20-40% VOL wine.
(e) Preparing glutinous rice wine: decocting the filter residue in the caramel color in the step (c), adding the filter residue and the fermented glutinous rice obtained in the step (c) into the liquor to obtain the filter residue in the caramel color in the mixed liquor, the fermented glutinous rice and the liquor, wherein the weight ratio of the filter residue in the caramel color to the fermented glutinous rice is 3-6: 15-20: and (3) filtering by a membrane separation system to obtain the plant fermented glutinous rice wine.
6. The method of claim 5, wherein: the mixed bacteria are prepared by mixing lactobacillus plantarum bacteria liquid and lactobacillus bulgaricus bacteria liquid according to the volume ratio of 3-6: 1-4, the concentration of the bacterial liquid is 1 x 108～5×108cfu/mL。
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